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The wine lexicon
Wine vocabulary intimidates more than it enlightens. Here are the words you will meet on a list or a label, explained plainly.
36 term(s)
Tasting
- TanninsThe drying sensation in the mouth
- AcidityWhat makes you salivate and brings freshness
- Robe / ColourThe wine's colour in the glass
- NoseThe wine's overall aroma
- BouquetAromas acquired with age
- BodyThe impression of weight in the mouth
- Length / FinishHow long the taste lingers after swallowing
- BalanceWhen nothing dominates the rest
- MineralityAn impression of stone, chalk or flint
- AstringencyThe puckering effect of tannins
- Legs (or tears)The streaks running down the glass
Winemaking
- Grape varietyThe grape variety used
- TerroirSoil, climate and know-how combined
- BlendBlending several varieties or vats
- MacerationJuice left in contact with the skins
- Ageing (maturation)Maturation before bottling
- Oak barrelThe cask that flavours the wine
- Sur lieAged on the spent yeasts
- SulphitesThe wine's preservative
- Late harvestVery ripe grapes, sweet wine
Label
- DryNo perceptible sugar
- Off-drySlightly sweet
- Medium-sweetClearly sweet, without excess
- Lusciously sweetVery sweet and concentrated
- BrutA sparkling wine with little added sugar
- VintageThe year the grapes were harvested
- AOP / AOCControlled origin and strict rules
- IGPBroader origin, looser rules
- Vin de FranceNo regional origin constraint
- CruA vineyard singled out for quality
- Ageworthy wineMade to age in the cellar
- Primeur / NouveauWine sold very young